Seared turmeric chicken
We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Seared turmeric chicken
Houmous, peppers, couscous & greens
Houmous, peppers, couscous & greens
Serves 2
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 579 29%
Fat 20.6g 29%
Saturates 3.2g 16%
Sugars 4.2g 5%
Salt 1.2g 20%
Protein 41.4g 83%
Carbs 58.5g 23%
Fibre 7.6g -
Of an adult's reference intake
Ingredients
- 200 g seasonal greens, such as baby spinach, Swiss chard
- 150 g wholewheat couscous
- ½ a bunch of fresh mint , (15g)
- 1 lemon
- 1 tablespoon blanched hazelnuts
- 2 large roasted peeled red peppers in brine , or 4 small ones
- ¼ x skinny homemade houmous , or 2 tablespoons natural yoghurt
- hot chilli sauce , optional
- 2 sprigs of fresh oregano
- 1 level teaspoon ground tumeric
- olive oil
- 2 x 120 g skinless free-range chicken breasts
recipe adapted from
Everyday Super Food
By Jamie Oliver
Method
- Pick and finely chop the oregano leaves, then place in a bowl with the turmeric, a pinch each of sea salt and black pepper and 2 tablespoons of oil to make a marinade. Toss the chicken in the marinade and leave aside.
- Blanch the greens in a large pan of boiling water until just tender enough to eat but still vibrant in colour, then drain, reserving the water.
- In a bowl, just cover the couscous with boiling greens water, season, pop a plate on top and leave for 10 minutes. Pick and finely chop the mint leaves and stir into the fluffy couscous with the juice of half a lemon, then season to perfection.
- Toast the hazelnuts in a large dry non-stick frying pan on a medium-high heat, removing and crushing in a pestle and mortar once lightly golden.
- Return the frying pan to a high heat and cook the chicken for 4 minutes on each side, or until cooked through, turning halfway and adding the peppers when you flip the chicken. Reheat the greens, if needed.
- Meanwhile, you can either make a quick houmous (put three-quarters into the fridge for another day if making a full batch) or simply use yoghurt – both options are delicious.
- Serve the chicken with the couscous, peppers, greens and houmous or yoghurt, scattered with the hazelnuts and with a lemon wedge on the side. Nice with a drizzle of hot chilli sauce too.
Do you have migraines today?
I have been looking for a blog on a similar topic for a long time and finally found it. It’s surprising that I didn’t know about its existence before, because for a long time I was engaged in things of this kind. Of course, I was pleased with the availability of useful information for me personally, and I absolutely agree with all other people who left their comments on this blog. Convenient navigation, I think, also pleased many. I would like to stir up such a blog myself, but no time, so it is easier to use this blog. The blog administrator is great. Keep it up! Everything is super, I have great respect for people who create blogs on such topics!
This did not listen
you definitely noticed this